Grilled Indian Spiced Flatbread Pizza
With Tomatoes and Goat Cheese
(modified from the McCormick website)
Makes: 4 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
INGREDIENTS
2 tablespoons oil, divided
1 cup thinly sliced Vidalia onion (approximately 1 medium onion)
1 teaspoon McCormick Turmeric, Ground
1/2 teaspoon McCormick Cumin, Ground
1 package (8.8 ounces) whole-wheat naan (2 pieces)
2 vine-ripened tomatoes, sliced
3 ounces goat cheese (chèvre), crumbled
3 ounces feta cheese, crumbled
1 tablespoon chopped fresh mint
DIRECTIONS
1. Place sliced onion in low-fat fryer. Stir turmeric and cumin into 1 tablespoon
of olive oil. Drizzle oil mixture over onion slices. Cook for 3-5 minutes until
onion is softened. Set aside. (Directions with skillet: Heat 1 tablespoon
of the oil in medium skillet on medium heat. Add onion, cook and stir 3
minutes or until softened. Stir in turmeric, cumin and red pepper. Set aside.)
(Note: Turmeric can stain utensils)
2. Brush tops of naan lightly with remaining 1 tablespoon olive oil.
Place oiled-side down on the grill. Close lid. Grill over medium heat
1-2 minutes or until grill marks appear on the bottom of the crust.
Carefully remove using tongs or spatula and place on a cooking sheet.
3. Spread 1/2 of the onion mixture evenly on each crust. Top one piece of naan
with tomatoes and goat cheese. Top the other piece of naan with
tomatoes and feta cheese. Place pan on middle rack of oven and
broil 1-2 minutes or until cheese is melted. Remove from oven.
4. Sprinkle with mint. Cut with a pizza cutter and serve immediately.